Zuurvlees Limburg style

Ingredients for 4 servings:

• 800 g beef goulash
• 350 g onion(s)
• 100 ml white wine vinegar
• 100 ml water
• 150 g apple, pear, and date puree, e.g., Liège Delicacy
• 2 slices of honey cake or breakfast cake (Ontbijtkoek)
• 8 juniper berries
• 8 peppercorns
• 3 bay leaves
• 1 tsp. clove powder
• some salt
• some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Sprinkle the meat with a little salt. Slice the onions into half rings. Crush the juniper berries and peppercorns. Brown the meat in butter in a roasting pan. Add the onions and fry. Add the water, vinegar, clove powder, and the apple, pear, and date puree. Stir everything well until the puree is well liquefied. The meat should just be covered with liquid; add a little more water if necessary. Add the bay leaves, juniper berries, and peppercorns. Cover and simmer on the lowest heat for about 3.5-4 hours. At the end, remove the lid from the roasting pan, bring back to a boil briefly, and thicken the sauce with the crumbled breakfast cake. The original dish is served with fries and apple sauce. But potatoes or croquettes are also great.